Step 1

Heat the broth/stock or other liquid and bring to a boil. Add the chopped chicken meat (it should be fully submerged) and cover with a lid. Simmer on low constant heat ( between 170° and 180°F) for about 15 minutes until is cooked through inside. The smaller the meat pieces the faster they will cook.

Step 2

You can also use water instead of stock, but you might need to add aromatic herbs and vegetables like, onion, garlic, celery, parsley and black pepper in order to flavor the chicken meat.

Step 3

This method of cooking yields the most tender and moist chicken meat. Once cooked through inside, remove from liquid and use in recipes like: chicken puree, chicken soup, chicken salad or serve as finger food cut into sizes appropriate to the age (see details in the post above.)

Step 4

Preheat oven to 425°F | 220°C. Line a baking pan with parchment/baking paper, or use glass / ceramic baking pans. Place the chicken breasts (or other chicken parts, equal sizes) in the pan and toss with the desired seasonings and drizzle with olive or avocado oil (high heat resistant).

Step 5

Rub the seasonings all over to evenly coat. Bake chicken for 20-25 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. To avoid crust forming, cover with foil while baking or keep the skin as a shield.Use in recipes like: chicken puree, chicken soup, chicken salad or serve as finger food cut into sizes appropriate to the age (see details in the post above.)

Step 6

Here you can use larger pieces (and even the whole chicken). Add the chicken to the crockpot, cover with stock and set to low. You can also add some lemon juice aromatics and seasonings. Simmer for 4-6 hours. If using whole chicken cook for about 8 hours. Use in recipes like: chicken puree, chicken soup, chicken salad or serve as finger food cut into sizes appropriate to the age (see details in the post above.)